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Rump roast, Asian salsa verde and vegetables

Method

Preheat oven to 200ºC (180ºC fan-forced). Rub the beef with olive oil, sprinkle with dried mint and season. Place beef on a rack in a roasting dish. Add ¾ cup water to the dish. Roast beef for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer. Cover the roast with foil if overbrowning.

Heat the remaining peanut oil in a wok over medium heat. Add the garlic and stir-fry for 30 seconds. Add the mushrooms, Chinese broccoli and sugar snaps and stir-fry for a further 3 minutes, until the broccoli is just wilted. Remove from the heat, drizzle with sesame oil and toss to coat.

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